This spiced plum cake was so alluring that my husband couldn’t resist and cut a piece out of it before I could get a good picture of it! I was actually aiming to create paleo plum clafloutis and got pretty close with one attempt, but the extreme juiciness of the plums I was working with made it difficult so I compensated by increasing the amount of coconut flour, eventually ending up with this dessert that was much more like a cake than clafloutis. Most of the plums stayed at or near the bottom of the pan, so you could even invert it and serve in the style of a pineapple-upside-down-cake (assuming you don’t have a hungry husband who sneaks a slice first!). Either way, it is delicious and the experimenting was a great way to experience the last of some amazing plums we foraged from trees in our urban neighborhood!
Notes for healing diets:
- Paleo Autoimmune Protocol (AIP) – The Paleo Approach (TPM): If you have been able to reintroduce whole eggs, then this is an acceptable dish for you.
- Specific Carbohydrate Diet (SCD): Use 1/2 teaspoon baking soda in place of the baking powder.
- Low-FODMAPs: Like most stone fruits, plums are high in the polyol sorbitol. Try making this recipe with a low-FODMAP fruit like blueberries, pineapple, or strawberries. Also, honey is high in fructose but you can substitute an equal amount of maple syrup.
My favorite source these days for paleo friendly pantry ingredients is the online store Barefoot Provisions. I like them because they have carefully curated their collection so you know you are getting the very best! Check out their coconut oil, coconut flour, and honey.
Make sure you use a grain free baking powder. The only one I know of is this brand, which you can purchase at many health food stores or online. Note that it does contain potato starch, so if you are sensitive to nightshades you should substitute baking soda.
Spiced Paleo Plum Cake Recipe:
- 1 pound plums, pitted and halved (or quartered if your plums are larger)
- ¼ cup coconut flour
- ½ teaspoon salt
- ½ teaspoon grain free baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon cloves
- 4 eggs
- 1 teaspoon vanilla extract
- ¼ cup honey
- ¼ cup coconut oil, melted
- Preheat oven to 375.
- Grease a pie plate with coconut oil and then place plums in a single layer on the bottom.
- Sift together the coconut flour, salt, baking powder, and spices.
- Beat the eggs and whisk into the flour mixture until completely combined. Whisk in the vanilla, the honey, and the melted coconut oil until smooth.
- Pour batter evenly over plums.
- Bake for 30-35 minutes, or until top is lightly browned and you can insert a toothpick in the center and it comes out clean.
- Allow to cool for 10-20 minutes and then slice and serve. This cake is best eaten warm.